The Easiest Roast Chicken

It’s a very rainy Sunday evening.  6pm. The fireplace crackles in the living room. The kittens lounge in front of it.  I’m in the mood for a nice meal without too much effort.  Something I can throw in the oven while I watch a movie. Something that’ll leave leftovers to pack for work tomorrow.

This is my lazy Sunday go-to recipe.  I’ve decided to make Brussel sprouts as a side but the potatoes and roasted veggies might be enough for you.

You’ll Need: 

1 roast chicken (size dependant on how many people you’re feeding)

4 Tbsp Olive Oil

Sea Salt

Pepper

Spices of your choice (I used garlic and onion powder, smoked paprika, dill, sage, rosemary, nutmeg, marjoram)

2 large potatoes washed and chopped into large chunks

1 large onion

3 cloves of garlic

cherry tomatoes (as many as you want)

carrots (chopped or baby carrots)

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Place your chicken in a roasting pan and preheat the oven to 350 degrees. Sprinkle the chicken with salt and pepper.  In a small bowl, add the oil and all your spices. Mix to create a paste and use this mix to massage all over the chicken. Largely chop the onion and place it inside the cavity of the chicken. Do the same with the peeled & crushed garlic cloves.

Arrange the tomatoes, carrots and potatoes around the chicken in the same pan. Sprinkle with sea salt and drizzle with oil.  I sprinkled the entire dish with rosemary grown in my sister-in -laws garden.

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Put the pan onto the centre rack in the oven and roast for 1 hour (or until chicken and potatoes are fully cooked). Time may vary depending on the size of the chicken you’ve purchased.

E voila! You’ve got a simple and comforting meal for your family.  I keep a roast chicken in the freezer at all times for one of those Sundays like today.

Love,

Jennifer

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